Over the last few years I’ve shamefully resorted to Prego for saucing up my pasta (Chunky Garden Combo, to be exact). This week, for the first time ever, I finally attempted the Pansa family red sauce recipe on my own.
(Paired with Trader Joe’s butternut squash ravioli)
It was phenomenal. And much easier than expected! Toughest part: onion chopping tears. In honor of Leo’s birthday I’ll share the coveted Pansa family recipe, an example of what N&L’s kitchen smells like every fourth Saturday morning.
- 2 cans (28 oz.) ground or crushed tomatoes
- 2 cans (6 oz.) tomato paste
- One large or two small onions chopped
- 2 to 3 cloves garlic chopped
- Dried oregano, about a half teaspoon (or if have “italian” mixed spices could use also)
- Pepper, salt
- A few hefty pinches of sugar (my addition)
- One red pepper, chopped
- One tablespoon olive oil
- Sauté onions, garlic, and peppers in olive oil for about 15 minutes over low heat.
- Add ground tomatoes, tomato paste and two cans water from paste cans.
- Add salt, pepper, oregano, etc. and stir.
- Bring sauce to a slow boil, reduce to very low heat to simmer for about an hour to hour and a half. Stir about every ten minutes so it doesn’t stick to pan bottom.
*I halved the recipe for an apartment-size portion
Buon Appetito! Cheers!